Based on Joyce Chen recipe
Vegetable Oil
5-6 thin ginger slices
2 cloves garlic, smashed
1 lb shrimp
2 Tb shaoxing wine
1 t cornstarch
Salt
White pepper
1 bag of frozen peas (12 oz), quick thaw in boiling water (or snowpeas)
2 t chicken powder
1 t cornstarch
INSTRUCTIONS
Cut shrimp into 2-3 pieces each
Mix with shaoxing wine and cornstarch, salt (and white pepper), set aside
Heat oil in a wok on med high
Add ginger and garlic and fry until fragrent
Add shrimp and stir fry until just barely cooked, remove from work
Add more oil and drained peas.
Cook until heated through
Add chicken powder and more cornstarch, stir well
Add cooked shrimp, stir until all is hot
Serve with white rice
OR
Rice noodles seasoned with dark soy sauce & sesame oil
Rice noodles seasoned with dark soy sauce & sesame oil
